Lemon Donuts Recipe

In Cooking Tree, we’re serving up delicious Lemon Donuts, and we’ll show you how to make it from scratch.

I made a refreshing lemon flavored donut.

I added some lemon zest to the dough and lemon juice and lemon zest to the custard cream.

The lemon flavor is refreshing and not too sour.
You can feel it because it’s a fried donut, but I think you can enjoy it refreshingly by adding lemon.

The donuts were so cute as they were fried in a circle.
You only need to fry them for about 1 minute each side.

It was so delicious that I ate several on the spot…
Anyway, I think it’s a really, really delicious donut^^.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Lemon Donuts

Ingredients

Bread

  • 250g Bread flour
  • 100g Cake flour
  • 40g Sugar
  • 5g Salt
  • 5g Dry yeast
  • 170g Warm milk
  • 1 Egg
  • Lemon zest
  • 40g Unsalted butter

Cream

  • 3 Egg yolks
  • 60g Sugar
  • 5g Vanilla bean paste
  • 20g Corn starch
  • 3g Lemon zest
  • 30g Lemon juice
  • 300g Warm milk
  • 20g Unsalted butter

Instructions

Donut Batter

  1. Mix the sugar, salt, and yeast in a bowl with a mixer.
  2. Whisk in the milk (lukewarm) and eggs, then stir in the lemon zest and knead by hand for about 7-8 minutes.
    (If you have a kneader, use it)
  3. Add the room temperature butter and knead for about 10 minutes to form a smooth dough.
  4. Place in a bowl, cover with plastic wrap, and let the dough rise until it has more than doubled in size, about 1 hour.

Lemon Custard Cream

  1. Add the sugar and vanilla bean paste to the egg yolks and whisk to combine.
  2. Add the cornstarch and mix evenly, then add the lemon juice and lemon zest.
  3. Whisk in the warm milk, then heat to a simmer over low heat.
  4. Stirring constantly, boil a little longer and remove from heat when large bubbles appear.
  5. Add the butter and melt, stirring to combine and sift through a sieve.
  6. Cover the top with plastic wrap to keep air out and chill in the refrigerator.
  7. Take out the fermented dough, press it down to release the gas and divide it into 12 pieces.
  8. Shape into balls, cover with plastic wrap, and let rise for about 15 minutes.
  9. Punch down the dough, shape it into a ball, place it on a piece of parchment paper and cover with plastic wrap.
  10. let the dough ferment until doubled in size (about 40 minutes) and fry in oil at 180 degrees.
  11. Fry for about 1 minute per side, flipping only once to get a nice crust.
  12. When the doughnuts are cool, roll them in sugar.
  13. Whip the lemon custard cream with a hand whisk to soften and place in a squeeze pouch.
  14. Fill the doughnuts with the cream.

Notes

- about 12ea

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Recipe video

Thank you for watching~


Enjoy


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